Eggless Chocolate Chip Cookie Sandwiches

Eggless Chocolate Chip Cookie Sandwiches Cupcake Savvy (1)

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These Eggless Chocolate Chip Cookie Sandwiches have a soft and tender texture with a light bite. The chocolate chips add a sweet, melty contrast. Sandwiched with rich truffle ganache, they create a smooth and chocolatey finish.

Prep Time 20

Cook Time 12

Total Time 32

Servings

Calories 399kcal

Author Fay Khoury

EQUIPMENT

Sheet Pan
Parchment Paper
Cooling Rack
Plain Piping Tip
14 Inch Piping Bags

INGREDIENTS

Cookies

2 cups (2 cups) all purpose flour
1½ teaspoon (1½ teaspoon) baking powder
2 teaspoon (2 teaspoon) cornstarch
½ cup (½ cup) butter unsalted and melted
¼ cup (¼ cup) white sugar
¼ cup (¼ cup) brown sugar
255 g (¾ cups) sweetened condensed milk
2 teaspoon (2 teaspoon) vanilla extract
⅔ cups (⅔ cups) chocolate chips extra for topping

Truffle Ganache Filling

250 g (9 oz) dark chocolate
150 g (⅔ cup) cream any type of cream

INSTRUCTIONS

Cookies

Preheat the oven to 180°C (350°F) and line two baking trays with parchment paper.
Sift the flour, baking powder, and cornflour into a large mixing bowl.
In a separate bowl, whisk the melted butter, sweetened condensed milk, vanilla extract, brown sugar, and white sugar until well combined.
Pour the wet ingredients into the dry ingredients and mix with a spatula until no flour remains.
Add the chocolate chips and fold through with a spatula. Use your hands to bring the dough together but avoid over-kneading.
Roll tablespoons of dough into balls and place them on the lined trays, leaving space between each. Press extra chocolate chips on top and gently flatten the dough balls.
Bake for 10-12 minutes, or until lightly golden.
Transfer to a wire rack and allow to cool completely before filling.

Truffle Ganache Filling

Place the chopped chocolate in a heatproof bowl.
Heat the cream in a saucepan over medium heat until it reaches a gentle boil, then immediately remove from the heat.
Pour the hot cream over the chocolate and stir until smooth and lump-free.
Refrigerate, stirring every 10 minutes, until thick enough to pipe.

Assemble the Cookie Sandwiches

Transfer the ganache into a piping bag fitted with a plain nozzle.
Pipe a circle of ganache onto the base of one cookie.
Place a second cookie on top and press gently to sandwich them together.

NOTES

Use a quality dark chocolate for the ganache to get a smooth, rich texture.
Chill the ganache in short intervals, stirring each time to avoid lumps.
Let cookies cool completely before filling to prevent the ganache from melting.
For softer cookies, bake on the lower end of the time range and allow them to firm up as they cool.

NUTRITION